The factory provides NSF and CSA-Sanitation certifications, ensuring the station meets common regulatory requirements for commercial use. Purchasing teams can document compliance when specifying equipment for institutional kitchens. This work table is an essential addition to any professional kitchen, enhancing efficiency and safety while meeting industry standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment before cleaning. Remove debris and wash sink bowl with a mild detergent and warm water, scrubbing seams and the 5" backsplash. Rinse thoroughly and sanitize per CSA and NSF protocols. Clean stainless top and rounded edge with non-abrasive cleaner; dry to prevent spots. Vacuum condenser coils if present and wipe legs, undershelf, and adjustable feet. Check seals and tighten fittings. Regular cleaning cuts bacteria, fire risk, energy use, and repair costs.#@@#Additional Info#@#John Boos EPT6R5-3072SSK-L 72" x 30" x 40-3/4" stainless steel work table with a left-mounted 16" x 20" x 12" sink, 5" backsplash, 10" swing spout faucet, adjustable legs, and NSF certification. Weighs 202 pounds, KD for installation.#@@#General Info#@#Description #@#
The factory provides NSF and CSA-Sanitation certifications, ensuring the station meets common regulatory requirements for commercial use. Purchasing teams can document compliance when specifying equipment for institutional kitchens. This work table is an essential addition to any professional kitchen, enhancing efficiency and safety while meeting industry standards.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the stainless steel work table and sink daily for debris and standing water; remove food particles and rinse surfaces with warm water to prevent corrosion. Use a non-abrasive detergent and a soft cloth to clean the 16/300 300-series top, sink bowl, backsplash, and undershelf; rinse and dry to avoid water spots. Sanitize to CSA and NSF protocols after heavy use. Tighten adjustable bullet feet weekly and ensure the table is level.